Main Course
Lamb Loin with Sautéed Root Vegetables, Pea Purée and Red Wine Sauce
This dish brings together a wonderful combination of flavours and textures. The smooth, slightly sweet pea purée meets the rustic, golden edges of the sautéed root vegetables, while the beautifully tender lamb takes centre stage. A slightly tangy red wine sauce ties everything together. A perfect main course when you want to make the evening feel just a little more special.
Ingredients
- Lamb striploin1.3 lb
- Garlic clove1 pcs
- Rosemary
- Olive oil
- Black salsify4 pcs
- Jerusalem artichokes4 pcs
- Brussels sprouts32 pcs
Pea Purée
- Peas1.3 cups
- Cream3.4 fl oz
Red Wine Sauce
- Shallot1 pcs
- Butter1 fl oz
- Red wine1.3 cups
- Lamb broth3.4 fl oz
- Bay leaves2 pcs
- Balsamic1 tsp
- Thyme1 tsp
Nutrition per serving
Instructions
Pea Purée Cook the peas in lightly salted water for about 3 minutes, or until tender. Drain and blend with a hand blender until smooth. Pass the purée through a fine-mesh sieve to remove any remaining pieces, using a spatula or similar utensil to press the peas through the sieve. Add the cream, blend again until silky smooth and season with salt to taste.
Red Wine Sauce Finely chop the shallot and gently sauté it in butter together with the thyme. The shallot should become soft and translucent without browning. Add the remaining ingredients and simmer for 15 minutes.
Strain the sauce to remove the shallot, thyme and bay leaves, leaving a smooth, clear liquid. Return it to the pan and reduce until it begins to thicken slightly. The time required will depend on how vigorously it simmers and the size of your saucepan, but around 30 minutes is a good guideline.
Lamb Loin Rub the lamb with olive oil, garlic and rosemary. Sear quickly on all sides in a hot frying pan, then transfer to the oven and cook until the internal temperature reaches 55°C (130°F). Remove from the oven, loosely wrap in foil and leave to rest for about 10 minutes.
Root Vegetables Dice all the root vegetables and briefly boil them until they begin to soften. The Jerusalem artichokes will be ready first, followed by the sweet potato and finally the salsify, so remove them from the water accordingly.
Fry the vegetables in a generous amount of butter, preferably in the same pan used for the lamb to pick up some of the remaining rosemary and flavours. Sauté until they develop a lightly golden, rustic surface.
Roast the Brussels sprouts in an ovenproof dish with a knob of butter at 225°C (435°F) for about 10–15 minutes. This simple preparation really brings out their flavour.
To Serve In our presentation, the pea purée forms the base of the plate, followed by the sautéed root vegetables with the sliced lamb arranged on top. Place the halved Brussels sprouts around the plate and finish with about 1–2 tablespoons of the red wine sauce.